To sourdough or not to sourdough…

Okay, I will stop torturing  Hamlet  right away. He doesn’t have to recite a twisted version of his famous monologue and instead can sit back, relax, and watch me write down a recipe. A recipe for bread. For simple and tasty bread. For really tasty bread. (Maybe this would even have helped Hamlet to make some decisions?)

I made the first version of this bread with yeast. A couple of days later I had to feed my sourdough starter, so I made this recipe again using yeast and some leftover starter. You can decide what you like better. For this recipe I used metric measurements and fresh yeast. It is adapted from the great recipe for white dough by Richard Bertinet (from the fantastic book Dough, which I highly recommend. The recipes are very easy, with only a couple of ingredients [flour, salt, yeast, water] and they are suitable for beginner bread bakers as well as for people who bake bread on a daily basis.)

Garlic Parsley Bread (with yeast), makes one small loaf

250 g strong bread flour
175 ml water
5 g fresh baker’s yeast, crumbled
5 g salt
2-3 cloves garlic, minced
10 g fresh parsley, chopped

Crumble yeast into flour, add water and salt and knead dough until everything is well combined. Transfer dough to a lightly floured working surface and knead for approx. ten minutes or until the dough is soft and not sticky anymore. Knead in garlic and parsley.

Transfer to a bowl, cover with a damp kitchen towel, and let rest in a warm place for 1-1 1/5 hours or until dough has doubled in size.

Preheat oven to 480°F. Line a baking sheet with parchment paper. Knead the dough for one more minute and shape into a loaf. Transfer to baking sheet, cover with kitchen towel and let rise for another hour. Transfer to oven and bake for 10 minutes. Reduce temperature to 420°C. Bake for another ten minutes. Reduce temperature again, this time to 400°C and bake for 15-20 minutes until the bread sounds  hollow when you tap the bottom. Let cool completely on a rack. Enjoy with your favourite margarine or with some hot soup.

Garlic Parsley Bread (with yeast and sourdough)

200 g whole wheat flour
100 g sourdough starter
120 – 150ml water (depending on how liquid your starter is)
5 g fresh baker’s yeast
5 g salt
2-3 cloves garlic, minced
10 g parsley, chopped

Instructions as above.

This bread was submitted to yeastspotting.

And here are some more breads I made from the book Dough:

Fougasse. Bring this to a party. Everybody will remember your name.

These bread rolls were made with the rye dough recipe from Dough and then shaped into these rectangular rolls, a very popular shape for rye rolls in Germany.

42 thoughts on “To sourdough or not to sourdough…

  1. Mihl I just made the garlic one and it is fantastic! My only regret is that I didn’t prepare two, will be prepared next time.

    1. Nothing, just bread. It’s the non-filled version. It is super crispy and very delicious all by itself. We used it for dipping and to munch on.

  2. I’ve been thinking about sourdough for so long – it’s about time to start doing something about it, and you’re a great inspiration! Thanks for the cookbook recommendation, I’ve checked out many bread baking books from the library lately but haven’t found one worth buying just yet.

  3. Wow, those are some amazing breads! I really envy anyone with talent of taming a sourdough starter- I’ve now killed two and am not sure I will ever get the hang of it.

  4. there’s just so much awesome bread go’n on Mihl! yay! i love it all, and especially the fougasse – it’s too pretty! i really need to create a starter some day – and i really need to grab some rye flour & make rye bread, too! mmmmmmmm! it’s my favorite!

    1. I took pictures of the first version with yeast only. And that’s the version that was eaten fastest, although we really liked both versions.

  5. ooh… garlic parsley bread…. I wish I had the time (oh yeah and patience) to bake!! :) I hate the dreaded words “let rise”

    heehee… **HUGS MIHL**

  6. I love sourdough bread more than any other kind and miss my now-kaput starter. Garlic-parsley just might force me to get another starter going.

  7. wow, your bread looks so fantastic. the fougasse is really pretty.

    I took a sourdough bread class earlier this year, but have been too much of a slacker to make any.

  8. Ok, I was going to submit a very ugly loaf I made this week – but it was also the best tasting loaf I ever made – but your bread is so beautiful, I don’t think I can!

    1. I really cannot imagine that your loaf is ugly! And mind you, I baked a lot of brick stones before I was able to bake a decent bread.

  9. Whoa! That crazy twisty bread is neato! And I’m gonna bookmark this recipe for the sourdough garlic bread for next week. I have a jar of starter in the fridge that needs feeding and this would be a great use for it.

    BTW, do you know of a website with metric conversions? I don’t know how to convert that stuff…

  10. Those look awesome! I’m gonna get to making bread right away! AND reading your comments made me crave white asparagus, the way we eat it in Germany! =)

  11. Beautiful breads! Love them. Which one is your favorite? Oh, just remembered, is it spargel and erdbeeren time in Germany right now? My favorite time of year!

    1. It is still a little bit too early for strawberries, but asparagus season has kicked in. Oh, yes, I need to buy some.

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